In a large pot, place chopped bacon over medium heat, cooking for about 5-7 minutes until crispy and golden brown. Transfer to a paper towel-lined plate to absorb excess grease.

In the same pot with the bacon drippings, add the gnocchi and cook according to package instructions, typically for 2-3 minutes.

Pour in the broth, stirring well to combine with the leftover bacon drippings. Bring to a gentle simmer for about 3-5 minutes.

Reduce heat to low and gradually stir in the cream, ensuring a smooth consistency. Add grated cheddar cheese in batches, stirring until melted.

Season your soup with salt and pepper to taste. Fold the cooked gnocchi back into the pot, followed by the crispy bacon. Heat through for an additional 2 minutes.

If adding greens, stir them in just before serving and let wilt slightly for 1-2 minutes.